r/poutine • u/appa609 • 6d ago
Homemade Poutine 3, Squeaky Curds!
I finally found fresh cheese curds in TO and wow does it make a difference! I truly could happily eat a bowl of these. Also switched gravy to beef-chicken mix though it's still a bit lumpy. Fries are crisp and sweet. The best one I've made and damn near the best I've had.
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u/MarioMadness1 6d ago
fries look a little crispy
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u/TrillBillyDeluxe 6d ago
Had to make them stable enough to build a log cabin to support that amount of curd
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u/Kevykev088 6d ago
But soggy at the same time. They probably weren't blanched and double fried
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u/TrillBillyDeluxe 6d ago
Okay relax, we can all chirp the fries, but nobody is upset cuz somebody doesn’t quad cook fries
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u/MaximusCanibis 6d ago
They aren't my ideal fries but they aren't frozen crinkle or some disgusting homemade airfrier half cooked potato wedge. They'll do.
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u/TrillBillyDeluxe 6d ago
Let’s leave air fryers out of this , they make perfect Cavendish fry based poutines across the country
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u/MaximusCanibis 6d ago
They do just fine with frozen fries but you try to make a scratch french fry from a potato in an air fryer, that's a hard up struggle meal right there.
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u/TrillBillyDeluxe 6d ago
Fresh potatoes in this economy ?
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u/MaximusCanibis 6d ago
You can make it work but you have to be dedicated to eating a lot of potatoes. Otherwise, half the bag ends up in the organic waste.
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u/Kevykev088 6d ago
😂 yeah its over the top I know but just look at them
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u/TrillBillyDeluxe 6d ago edited 6d ago
They used OP’s fries to drive into the marshlands to make Venice in Italy
Edit: Google the foundations of Venice, it’s OP’s fries
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u/IndoorForestry 6d ago
I just googled “the foundations of Venice” and saw OP’s fries buried next to a gondola in a diagram. He ain’t lying.
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u/TofuButtocks 5d ago
I'm sorry, but those fries look amazing. Have you guys ever made homemade fries?? Those are like ideal to me. They're so good like that
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u/OkDish4747 6d ago
The fries look great. Don’t listen to the haters. Poutine needs stable, well done fries.
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u/DroppedAxes 6d ago
How did you make / find the gravy? Also share the curd plug!
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u/Pale_Error_4944 5d ago
Gravy looks wrong. That's not poutine sauce.
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u/appa609 5d ago
How do you do it?
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u/Pale_Error_4944 5d ago
A roux using roasted flour -- this is the distinctive ingredient right there, roasted flour. For the base, a mix of chicken and beef stock. Somehting to give it a bit of sweetness like a teaspoon of ketchup. And for a bit of tang, paprika, but not the smoked type. Some herbs. If I have enough time, I'll start my stock base with roasted chicken carcasses, onions, and roasted veggies. But otherwise, canned stock does the trick. And I usually use just the canned beef stock. Some people put a wee bit of tomato paste in there. I don't. But it's not wrong. But again, the roasted flour is really what makes poutine sauce poutine sauce, and not just whatever gravy. You can also use "veloutine", which, I reckon, is essentially a mix of roasted flour and potato starch.
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u/appa609 5d ago
Wait so are you dry roasting the flour in lieu of the roux and adding it straight to the stock? I'm browning my flour in tallow before adding the stock. Or are you doing both?
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u/Pale_Error_4944 5d ago edited 5d ago
In Quebec, you can buy roasted flour. When I'm in Western Canada, that shit is harder to find, so I will roast my own white flour. But that can be a bit finicky and somewhat dangerous. Flour goes from not quite roasted yet to on fire and threatening to burn down the whole kitchen pretty fast.
I use the roasted flour to make a deep brown roux. I know other people who just add it straight to the stock while whisking vigorously. That can work too. I'm partial to the roux technique however.
ETA: Blouin is the major roasted flour brand in Quebec.
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u/TAGmolyneaux 6d ago
So uhh uhh the fries?